Diversity analysis of lactic acid bacteria in takju, Korean rice wine.
To investigate the lactic acid bacterial population in Korean traditional rice wines, biotyping was performed using cell morphology and whole-cell protein pattern analysis by SDSPAGE, and then the isolates were identified by 16S rRNA sequencing analysis. Based on the morphological characteristics, 103 LAB isolates were detected in wine samples, characterized by whole-cell protein pattern analysis, and they were then divided into 18 patterns. By gene sequencing of 16S rRNA, the isolates were identified as Lactobacillus paracasei, Lb. arizonensis, Lb. plantarum, Lb. harbinensis, Lb. parabuchneri, Lb. brevis, and Lb. hilgardii when listed by their frequency of occurrence. It was found that the difference in bacterial diversity between rice and grape wines depends on the raw materials, especially the composition of starch and glucose.
Jin
Jianbo
J
Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University,Cheongju 361-763, Korea.
Kim
So-Young
SY
Jin
Qing
Q
Eom
Hyun-Ju
HJ
Han
Nam Soo
NS
D044822:Biodiversity; D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D007723:Korea; D019344:Lactic Acid / Q000378:metabolism*; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism*; D008969:Molecular Sequence Data; D012275:Oryza / Q000378:metabolism*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid